AIMS
The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus… (More)

Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a… (More)

The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0… (More)

Food spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually… (More)

AIMS
This study aimed to determine the combined effect of packaging (air, modified atmosphere) with or without the addition of essential oil not only on the selection of microbial association of meat… (More)

The aim of the present study was to develop a predictive model to quantify the spoilage of yoghurt with fruits. Product samples were stored at various temperatures (5-20 °C). Samples were subjected… (More)